Salmon Cakes Salmon Croquettes Salmon Patties

Salmon Cakes Salmon Croquettes Salmon Patties

Salmon Cakes, Salmon Croquettes, Salmon Patties, no matter what you call them they’re absolutely delicious

Canned salmon is the star of this show, I keep some in the pantry so I can make these tasty salmon cakes whenever the mood strikes. Salmon cakes are one of my Mom’s favorite recipes, she loves these on top of a bowl of hot grits. I prefer my salmon cakes on toast with a sunny egg and a dollop of comeback sauce. Get my comeback sauce recipe HERE

It’s traditional for my family to use canned salmon for salmon cakes, it’s what my parents grew up on in South Carolina in the 1960’s. I’m sure fresh salmon was scarce for them, I don’t think I tasted fresh salmon until I was an adult. I use canned salmon with the skin and bones included.

The bones become very soft during processing so they don’t pose any problem for me, however, you can purchase skinless/boneless salmon if you like.

You can use one and a half pounds of cooked fresh salmon if you don’t want to use canned salmon. The salmon cakes will be absolutely delicious with fresh salmon too, just adjust the seasoning to suit your taste.

Mayonnaise adds a nice creaminess to the finished salmon cakes while the eggs and cracker crumbs bind everything together. To make the cracker crumbs place the crackers in a zip top bag and roll over them a few times with a rolling pin or wine bottle….whichever one is closer.

Use an ice cream scoop to portion the salmon cakes out so they’ll all be the same size. You can always have a separate scoop for savory dishes if you’re scared that your ice cream will taste like fish, but if you clean the scoop well with hot, soapy water there won’t be an issue.

Canned salmon has salt added and so do the crackers so it can be hard to tell how much salt you need to add if any. Here’s how to tell if you need to add salt. Cook a small sample salmon cake with about one tablespoon of the salmon mixture and taste it for seasoning. Add salt and pepper to the mixture if needed.

Salmon Cakes Salmon Croquettes Salmon Patties

Salmon Cakes Salmon Croquettes Salmon Patties

Demetra Overton

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 13 pieces

Ingredients

  

• 1 medium onion
• canola or grapeseed oil for frying
• two 14.75 ounce cans of salmon
• 2 large eggs beaten
• 2 scallions/green onions chopped
• 2 tablespoons mayonnaise
• 1/2 cup cracker crumbs I used 15 Keebler Club crackers
• salt and pepper to taste
• 1 teaspoon Old Bay seasoning optional

Instructions

 

• Chop the onions very small and saute it in 1 tablespoon of oil until it becomes softened and translucent but not browned, about 8-10 minutes. Let cool for 10 minutes before continuing with the recipe
• Drain the liquid from the canned salmon and break the fish into small pieces.
• Mixt the salmon with the eggs, sauteed onions, green onions, mayonnaise, and cracker crumbs
• Cook a small salmon cake made of 1 tablespoon of the mixture and taste it for seasoning. Add salt and pepper to the mixture if necessary
• Form the salmon mixture into 13 patties
• Heat a skillet with 3 tablespoons of oil and cook the salmon cakes in batches 3-4 minutes per side until they become golden brown
• Drain on a paper towel